dining - Newshttp://dining.savannahnow.com/news
enSummer Savannah Restaurant Week is finally herehttp://dining.savannahnow.com/news/2017-07-28/summer-savannah-restaurant-week-finally-here
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Summer Savannah Restaurant Week is FINALLY HERE. This 10-day celebration of foodie delight pays homage to the culinary heritage that makes our city unique — and is held in tribute to the restaurants that are becoming such a vital part of Savannah’s tradition of hospitality!</div>
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From July 28 until August 6, 2017, each participating upscale restaurant will offer a spectacular 3-course, prix fixe dinner menu for only $30 per person (not including tax and gratuity).</div>
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Peruse the participating restaurants at <a href="http://dining.savannahnow.com">dining.savannahnow.com</a> to learn more about their offerings and how to book your table, as reservations are highly recommended. </div>
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NEW this year is the Ghost Coast Cocktail Challenge. Select Restaurants have created a special cocktail to pair with their Restaurant Week menus. Each cocktail features a delicious drink using Ghost Coast Distillery’s Vodka 261!</div>
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Share your cocktail drinking photos using #ghostcoastchallenge to be entered to win a sweet prize from Ghost Coast Distillery. THEN go online and VOTE for your favorite cocktail at dining.savannahnow.com/cocktailchallenge</div>
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<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/steak.jpg?itok=WdthJtfT" width="800" height="600" alt="" title="" /></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2017_rw_fbsq.jpg?itok=IeaERU4L" width="800" height="600" alt="" title="" /></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/cocktail1.jpg?itok=ttsWTERD" width="800" height="600" alt="" title="" /></li>
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Fri, 28 Jul 2017 17:21:13 +0000Chris Sweat7981 at http://dining.savannahnow.comSummer Savannah Restaurant Week is finally herehttp://dining.savannahnow.com/news/smn/2017-06-20/it-s-savannah-buds-and-burgers-week
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<strong>GET READY TO MEAT YOUR MATCH! </strong></div>
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We know you’re thirsty, but we also know you’re hungry. You’re a red-blooded American who just wants to eat and drink. In that spirit, we’ve set aside 10 days just to celebrate YOU!</div>
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From June 23 until July 2, your favorite Savannah restaurants and bars are featuring $8 burgers and pairing them with your favorite Budweiser beers for only $2 more! </div>
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Sponsored by The Savannah Morning News, Budweiser and The Georgia Beef Board, this week promises to be one you’ll tell your kids about one day. </div>
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The chefs at local restaurants and bars have created unique all-Georgia beef burgers that you can only get during these special, mouthwatering (soon to be legendary) 10 days.</div>
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View all the burgers and descriptions, and vote for your favorite at <a href="http://www.savannahbudsandburgers.com"><strong>savannahbudsandburgers.com</strong></a></div>
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We’ll crown a burger champ on July 4, just in time for fireworks!</div>
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YOU CAN WIN: Share your burger photos using #savbudsandburgers for a chance to WIN a Budweiser YETI Cooler!</div>
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<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/steak_0.jpg?itok=0L3lSHbf" width="800" height="600" alt="" title="" /></li>
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<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/cocktail1_0.jpg?itok=-AjhU-Y4" width="800" height="600" alt="" title="" /></li>
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<div class="field field-name-field-breakout-box field-type-text-long field-label-above"><div class="field-label">Breakout Box:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>About Buds &amp; Burgers Week:</strong></p>
<p>From June 23 until July 2, your favorite Savannah restaurants and bars are featuring $8 burgers and pairing them with your favorite Budweiser beers for only $2 more! </p>
</div></div></div>Tue, 20 Jun 2017 17:06:03 +0000Chris Sweat7976 at http://dining.savannahnow.comMiss Sophie: There are never enough cookieshttp://dining.savannahnow.com/news/smn/2017-05-31/miss-sophie-there-are-never-enough-cookies
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>For the past couple of years, Miss Sophie’s has had the honor of cooking for touring groups visiting our lovely city.</p>
<p>We provide dinner at the Mighty Eighth for one of the nights they’re in town. Almost all of the tourists in these groups are retired people traveling with friends or groups. During the spring and fall, we can have upward of 200 people at one time. They arrive in buses around 6 p.m. to enjoy cocktails in the beautiful combat gallery, where the fully restored B-17 is housed. At 6:30 p.m., we serve them a buffet dinner of chicken or beef.</p>
<p>They eat well and most are very gracious, but I get the feeling they really care about what’s for dessert! Some even get dessert before they get their meal — and they all want is a cookie. Well, really, they want one of every cookie.</p>
<p>After the first few tours, we had to limit them to two cookies. Some were taking five or six cookies each! I began to watch them and most were taking their cookies back to the table and carefully wrapping them in a cocktail napkin and putting them in their or a friend’s purse! While I thought this was cute, I just couldn’t afford to provide cookies for them for the remainder of the trip.</p>
<p>I should have known this would happen. Steve’s parents lived in a very nice retirement community in Asheville, N.C. Part of the perks was that they could have one meal a day from the very elegant dining hall. After his mother became ill with Parkinson’s disease, his father would go up every evening to get their dinner. Dad had a cabinet full of covered plastic plates and containers and a special basket to carry them all to and from the dining hall. Every night, he collected cookies — lots of cookies. Every morning, he fed Mom cookies for breakfast (at her request).</p>
<p>Their freezer had three things in it: a container of assorted cookies, some kind of ice cream and a mug for Dad’s nightly beer.</p>
<p>My mother has a sweet tooth, too. While she still eats a healthy diet, she says she often just prefers to eat dessert. Interesting enough, there is a reason for the “senior sweet tooth.” As we age, our taste buds lessen. When we are young, we have 10,000 to 12,000 active taste buds. People older than 70 only have 3,000 to 4,000 taste buds. While salty and bitterness sensitivity wanes, sweet sensitivity remains, even increasing as we age.</p>
<p>Some say it is a part of the aging “second childhood.” The first thing we consume as infants is breast milk or formula — both of which are sweet. A child craves sweets because it is the first thing he/she tastes.</p>
<p>In my May 17 column, I suggested taking sweets to new parents for energy. This week, I would like to suggest you make some senior’s day and take them some cookies. Along with taste buds, energy and capability diminish quickly. My mother says she can still do everything she used to do, it just takes twice as long to do it. This is frustrating when you’re used to being the one who takes care of everyone else.</p>
<p>The ability to enjoy life, even food, begins to diminish and the day is filled with doctors’ appointments, aches, pain and fatigue. A little note that lets them know you’re thinking of them with a few fresh-baked cookies wrapped in parchment paper can bring a ray of sunshine into their day. It’s the least we can do for those who have done so much for us.</p>
<p>A couple of months ago, I shared some simple cookie recipes. This week’s recipes are a little more involved, but still very simple to make. I hope you’ll use one or two of them to brighten someone’s day.</p>
<p>Teri Bell is co-owner of Miss Sophie’s Marketplace at the Mighty Eighth in Pooler. Go to <a href="http://www.sophiesmarketplace.com" target="_blank" title="www.sophiesmarketplace.com">www.sophiesmarketplace.com</a>.</p>
<p><strong>Butter Pecan Cookies</strong></p>
<p>One of my favorite “store-bought” cookies was Pecan Sandies. I’ve tried many recipes that claimed to be Pecan Sandies, but this is the only one that came near to their taste. Yields 4 dozen.</p>
<p>1 cup of butter, divided</p>
<p>1 cup packed brown sugar</p>
<p>1 egg</p>
<p>1 teaspoon vanilla extract</p>
<p>2 cups self-rising flour</p>
<p>1 ¾ cups chopped toasted pecans*</p>
<p>1. In a mixing bowl, cream brown sugar and butter until light and fluffy. Beat in egg and vanilla. Gradually add flour. Cover and refrigerate for 1 hour.</p>
<p>2. Shape dough into 1 inch balls, then roll in toasted pecans. Place 2 inches apart on an ungreased sheet pan. Bake at 375 degrees for 10-12 minutes or until browned. Cool in pan for 2-3 minutes then remove to a wire rack to cool completely.</p>
<p>*To toast pecans: Toss pecans in 1 tablespoon of butter. Spread out on a baking pan and cook at 325 degrees for 5 minutes.</p>
<p><strong>Chocolate Coffee Crackle Cookies</strong></p>
<p>This recipe was passed on when I took over the management of our church kitchen. It was hinted that it might be our senior minister’s favorite. Yields 3 dozen.</p>
<p>2 cups self-rising flour</p>
<p>½ cup cocoa</p>
<p>16 ounces semisweet chocolate chips, melted</p>
<p>2 teaspoons espresso powder or instant coffee</p>
<p>1 stick plus 2 tablespoons softened butter</p>
<p>1 ½ cups light brown sugar</p>
<p>½ cup granulated sugar</p>
<p>4 large eggs</p>
<p>4 teaspoons vanilla extract</p>
<p>Sugar for dusting</p>
<p>1. Sift flour and cocoa together and set aside. Melt chocolate chips in a double boiler or a metal bowl set over a pot of boiling water. Stir espresso powder into melted chocolate chips and set aside.</p>
<p>2. Cream butter and sugars together. Add eggs and vanilla extract, beat well. Stir in melted chocolate chips and espresso powder. Gradually add the flour mixture. Refrigerate for 30 minutes.</p>
<p>3. Roll dough into 1-inch balls. Roll dough in granulated sugar and place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove to wire rack and cool completely. Store in an airtight container.</p>
<p><strong>Molasses Cookies</strong></p>
<p>These cookies will stir some memories for your elderly friends and make your house smell wonderful!</p>
<p>¾ cup butter, melted</p>
<p>1 ½ cups white sugar</p>
<p>1 egg</p>
<p>¼ cup molasses</p>
<p>2 cups self-rising flour</p>
<p>1 teaspoon ground cinnamon</p>
<p>½ teaspoon ground cloves</p>
<p>½ teaspoon ground ginger</p>
<p>1. In a medium bowl, mix together the melted butter, 1 cup sugar and egg until fluffy. Stir in the molasses. Combine the flour, cinnamon, cloves and ginger; gradually add to mixing bowl. Cover, and chill dough for 1 hour.</p>
<p>2. Preheat oven to 375 degrees. Roll dough into 1- or 2-inch balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes until tops are cracked. Cool on wire racks.</p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/teri-bell">Teri Bell</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-3" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2671888_web1_sav_053117_misssophie-2.jpg?itok=muPuUmvA" width="800" height="600" alt="" title="Butter Pecan Cookies. (Photo by Teri Bell/For Savannah Morning News)" /><div class="flex-caption">Butter Pecan Cookies. (Photo by Teri Bell/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2671888_web1_sav_053117_misssophie-3.jpg?itok=nQuFrlsj" width="800" height="600" alt="" title="Chocolate Coffee Crackle Cookies. (Photo by Teri Bell/For Savannah Morning News)" /><div class="flex-caption">Chocolate Coffee Crackle Cookies. (Photo by Teri Bell/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2671888_web1_sav_053117_misssophie-1.jpg?itok=FXvzMrge" width="800" height="600" alt="" title="Molasses Cookies. (Photo by Teri Bell/For Savannah Morning News)" /><div class="flex-caption">Molasses Cookies. (Photo by Teri Bell/For Savannah Morning News)</div></li>
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Wed, 31 May 2017 12:01:55 +0000Chris White7975 at http://dining.savannahnow.comThe Deck on Tybee Island is a new spot in an old locationhttp://dining.savannahnow.com/news/2017-05-25/deck-tybee-island-new-spot-old-location
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>Come September, when someone asks Steve Hamille what he did over the summer, he will very likely have no choice but to laugh. Anyone who will be keeping an eye on him over the next few months will likely do the same.</p>
<p>Why is this, you ask? “We got it done in about 24 days” is the answer.</p>
<p>Steve is general manager of<a href="https://www.facebook.com/thedeckbeachbarandkitchen/?ref=br_rs" target="_blank"> The Deck on Tybee Island. </a>It’s a new spot in an old location. If you’ve spent any time on Tybee, we are talking about the old Marlin Monroe’s at 404 Butler Ave.</p>
<p>Steve is hardly new to town. For the last year-plus, he’s been working with Anthony Debreceny, owner/operator at <a href="http://www.thecollinsquarter.com/" target="_blank">The Collins Quarter</a>, the coffeeshop, brunch and dinner spot at the corner of Ogelthorpe and Bull streets in the heart of the Historic District.</p>
<p>“I thought I’d work with Anthony for a few months and move on,” Steve says. “I was on my way to Mexico.”</p>
<p>The opportunity to help The Collins Quarter expand its footprint in the region intrigued Steve. When the opportunity came to take over the space where Marlin Monroe’s existed, he jumped at it. He felt like it was the perfect spot to offer something Savannah and Tybee don’t have right now.</p>
<p>“We are the only Tybee Island restaurant that sits on the beach. That’s tough to beat,” he says. And he’s right.</p>
<p>The Deck, as it will be known henceforth, has gotten a very nice makeover. The bars have been re-built and designed for efficiency and large crowds, the kitchen space revamped and streamlined for high volume as well. The goal here wasn’t to just provide another turn-and-burn fried shrimp shack. The idea was to create an oasis on the sand that would invite beachgoers in for a drink or a meal but at the same time, encourage diners to take a walk on the beach while enjoying a nice evening.</p>
<p>On one end is a covered deck area which will offer space for locals looking to squeeze in during busy times. On the other, plenty of seating indoors and outdoors. The views, especially at twilight, will be tough to beat anywhere on the island, except maybe<a href="http://ajsdocksidetybee.com/" target="_blank"> A-J’s Dockside Restaurant </a>or<a href="http://www.cocostybee.com/" target="_blank"> Coco’s Sunset Grille,</a> which both offer fabulous sunset vistas. At The Deck, you have the choice to walk out onto the sand any time, day or night.</p>
<p>The food — and we ate a ton of it on a recent evening — was fantastic. The ahi tuna appetizer was fantastic, served with avocado, seaweed, black salt, Macadamia nuts and crispy wonton. Coconut shrimp was great as well. Everything, really, was good and there is a little bit of something for everyone, including burgers and chicken fingers. A standout was the Buffalo Hog Wing, a smallish bone-in pork shank drizzled with hot sauce and served with green onion, blue cheese and a fry stack. We were fighting over that one.</p>
<p>Fish or shrimp tacos, queso dip and all kinds of things you might find on the beach in Steve’s native southern California.</p>
<p>“We modeled this place after one of my favorite beach bars in the world, also called The Deck in Laguna Beach,” he says. “We understand this market isn’t Laguna Beach, but we also know that some people would like a beachfront vibe and some great food and drink here on Tybee.” Which brings us to an interesting point.</p>
<p>We all know Tybee Island doesn’t do upscale. Not the nature of the beast. That’s not an indictment, it’s Tybee Island and a major reason why we love its quirk so much. The Deck was designed to be something just on the other side of casual. Can you get a bottle of nice Champagne there? Enjoy it on the sand in the yet-to-be-built cabana that will rest out in front of the deck? Maybe a fire pit in the winter? Of course.</p>
<p>Yes, there will be live music and a beach vibe, but the goal with The Deck is to attract locals out to the beach off-season for something a little different on the island.</p>
<p>“We aren’t doing aioli,” Steve tells me with a laugh. “It’s still mayonnaise. I get it.”</p>
<p>Of course, beginning right now, it is all hands on “The Deck” through Labor Day. The season is here and the entire staff is prepared for the proverbial “drinking water from a fire house” that all seasonal (especially on the beach) restaurants go through. Of course, that will be met head-on, but there is already a lot of discussion about the long game on the beach.</p>
<p>Anthony and Steve have brought a couple of chefs to town who are helping out at the beach ahead of another project they are developing downtown. We can talk about that another time. Point being, in due course, they are going to try to push the culinary envelope on the beach and maybe convince a few others to hop in their cars and drive out to the island. Time will tell.</p>
<p>All of that said, let’s not overstate it: this isn’t a culinary revolution on Tybee or another kind of hyperbole. This is another great spot to hang. The food and cocktails are fantastic. The beach is 40 yards over yonder, so they will be busy. If you want to try it for the first time, I’d suggest early in the week during the evening right now through the summer. They will have more than their fair share on weekends.</p>
<p>Meanwhile, if you see Steve or Anthony running around with their hair on fire at The Deck, remember that this space was built out and remodeled in 24 days. Enjoy the food and the view — we’ll laugh about all of that later.</p>
<p>See you on TV,</p>
<p>Jesse</p>
<p> </p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/jesse-blanco">Jesse Blanco</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-4" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2525745_web1_do_052517_eatit2.jpg?itok=F4CY2gVR" width="800" height="600" alt="" title="&lt;p&gt;The Deck on Tybee Island will have a grand opening party May 26. (Photo by Jesse Blanco) &lt;/p&gt;" /><div class="flex-caption">The Deck on Tybee Island will have a grand opening party May 26. (Photo by Jesse Blanco) </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2525745_web1_do_052517_eatit3.jpg?itok=ASdUFhbf" width="800" height="600" alt="" title="&lt;p&gt;The Deck on Tybee Island will have a grand opening party May 26. (Photo by Jesse Blanco) &lt;/p&gt;" /><div class="flex-caption">The Deck on Tybee Island will have a grand opening party May 26. (Photo by Jesse Blanco) </div></li>
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<div class="field field-name-field-breakout-box field-type-text-long field-label-above"><div class="field-label">Breakout Box:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>IF YOU GO</strong></p>
<p><strong>What:</strong> The Deck grand opening</p>
<p><strong>When:</strong> Noon-11 p.m. May 26; live music by Cranford Hollow from 4-6 p.m.</p>
<p><strong>Where:</strong> The Deck, 404 Butler Ave., Tybee Island</p>
<p><strong>Hours:</strong> 3-9 p.m. Monday; Noon-9 p.m. Thursday-Sunday; closed Tuesday-Wednesday</p>
<p><strong>Info:</strong> 912-786-4745</p>
<p><strong>QUICK BITES</strong></p>
<p><strong>A busy Memorial Day weekend:</strong> <a href="https://savannah.andaz.hyatt.com/en/hotel/home.html" target="_blank">Andaz Savannah </a>on Ellis Square will have live music on the pool deck the afternoon of May 28. You don’t have to be a guest to enjoy the music and a beverage in a great setting.</p>
<p><strong>Chef Darin’s Kitchen Table</strong> is offering a special treat June 3. Legendary cake maker and Savannah resident Minette Rushing will be teaching a fun “Pig in the Mud” cake decorating class. You create your own cake while learning buttercream and fondant techniques from one of the best cake bakers in America. Tickets are $55. If you bring a helper, they only pay $10 extra. Tickets at <a href="http://www.chefdarin.com/?v=7516fd43adaa" target="_blank">chefdarin.com</a>.</p>
<p><strong>Fans of our TV show can see</strong> everything going on in Savannah’s Starland District. It is without question the most active part of town. A lot of great food going on. See it at 7:30 a.m. May 28 on WSAV-TV.</p>
<p><strong>Stay in the loop over the summer.</strong> Facebook, Twitter and Instagram: @eatitandlikeit.</p>
</div></div></div>Thu, 25 May 2017 14:25:48 +0000Chris White7974 at http://dining.savannahnow.comOn Food: Remembering curious cook Bailee Kronowitzhttp://dining.savannahnow.com/news/smn/2017-05-25/food-remembering-curious-cook-bailee-kronowitz
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>Recently, I was making guacamole and found myself thinking of Bailee Kronowitz.</p>
<p>For those who don’t know the name, she was a beloved local artist, music lover, philanthropist, wife and mother.</p>
<p>She was also a gifted cook who shared her culinary knowledge with several generations of Savannahians through cooking classes conducted in her home on Jones Street.</p>
<p>But why, you may well ask, did guacamole bring Bailee to mind? She probably made it, but I never saw her do it, never heard a student mention that she taught it, and there’s no recipe among her volumes of recipes.</p>
<p>I think it was because guacamole is an intuitive dish and Bailee was an intuitive, endlessly curious cook. It was just the kind cooking she loved.</p>
<p>She was a born-and-bred Southerner, native Savannahian and Jewish. But those things were merely labels: she never let them confine her. Her tastes knew no boundaries, and her collection of personal recipes included things that were, to name a few, Chinese, Italian, classic French and Spanish, right alongside fried chicken and chopped liver.</p>
<p>“She was a very generous cook,” recalled cookbook author Nathalie Dupree, a longtime friend and colleague, “and as an artist, she cooked with all her senses, by instinct.</p>
<p>“She was also completely unafraid. She wasn’t going to feel obligated to follow a recipe exactly when her instincts were telling her to do otherwise.”</p>
<p>Another cookbook author, former Savannah Morning News food editor Martha Nesbit, warmly recalls, “I can’t remember when I first got to know Bailee, but I do remember the first cooking class I took with her. She was sitting at the kitchen table, with her curls swirling around her head because the kitchen was hot, making challah.</p>
<p>“She was one of my favorite cooks and favorite people. And her recipes are some of my favorites, too. In my second book, I based an entire party around them. And when I give cooking classes in my home, I often make her chocolate mousse and Georgia Pecan Clusters.”</p>
<p>The challah Nesbit learned from Bailee in that first class later became her son Zack’s favorite bread, and he still makes it to share with friends to this day.</p>
<p>Dupree got to know her when Bailee came to her for cooking classes. People had begun asking her for cooking lessons, and she thought it would be a good idea to first have a few lessons on her own — not for cooking, but for teaching.</p>
<p>During those lessons, Dupree recalls that Bailee never tasted anything while she was cooking and that she took her to task for it. “How can you know it’s good if you don’t taste?”</p>
<p>Bailee, she remembered with a smile, merely shrugged and replied, “I just know.”</p>
<p>And she did.</p>
<p>My own connection to this lovely woman began in pretty much the same way: I was myself a fledgling cooking teacher, still practicing architecture, and decided that if I was going to teach, I needed to observe a pro.</p>
<p>I couldn’t have chosen a better example. Bailee taught the entire class from a tall stool. Her movements were economical, even spare, her teaching style matter-of-fact and to the point. And her cooking was, to borrow from Dupree, generous and flawless.</p>
<p>Toward the end of her life, optic neuropathy robbed Bailee of her sight and forced her to retire from teaching, but it didn’t slow her down or dim her zest for life. To the end, she approached everything with the same keen curiosity and passion.</p>
<p>We should all hope that people will someday say the same thing of us.</p>
<p>Meanwhile, here are a few favorites from Lowell Kronowitz, Martha Nesbit and me.</p>
<p> </p>
<p><strong>Chicken a la Lowell</strong></p>
<p>When Bailee compiled collections of her recipes for her children, this was on the cover of the one for her son, and is one of his own favorites.</p>
<p>Serves 4</p>
<p>4 large boneless, skinless chicken breasts</p>
<p>Salt and whole black pepper in a mill</p>
<p>Italian seasoning or chopped fresh herbs</p>
<p>Dijon-style mustard</p>
<p>4 thin slices mozzarella cheese</p>
<p>Olive oil</p>
<p>1 bunch scallions, washed, trimmed, thinly sliced</p>
<p>8 ounces champignon (white) mushrooms, wiped clean, sliced</p>
<p>3 ripe tomatoes, peeled, seeded, chopped</p>
<p>About ¼ cup dry white wine</p>
<p>4 cups hot steamed long-grain rice</p>
<p>1. Cover sturdy work surface with plastic wrap. Lay chicken breasts on wrap, cover with second sheet of wrap, and pound out to an even thinness. Remove top layer of wrap and sprinkle chicken with salt, pepper and Italian seasoning or herbs. Spread Dijon mustard thinly over each and cover with slice of mozzarella. Roll up tightly lengthwise and pinch ends. Lay on plate and refrigerate until firm, at least 1 hour.</p>
<p>2. Film heavy-bottomed 11- to 12-inch skillet with olive oil. Place over medium heat. When hot, put chicken rolls in pan and brown well, turning often. Remove from pan and add scallions, mushrooms, tomatoes and more oil if needed. Cook, stirring occasionally, until hot through. Sprinkle in wine and bring to simmer. Simmer for a few minutes.</p>
<p>3. Return chicken rolls to pan and spoon sauce over them. Simmer until chicken is cooked through, about 5-8 minutes. Turn off heat. Spread rice on platter or serving plates. Top with chicken and spoon sauce over chicken.</p>
<p> </p>
<p><strong>Bailee’s Brisket</strong></p>
<p>Bailee’s brisket was adapted from the one her mother, Rosaline Levy Tenenbaum, made for many years. It’s a favorite of daughter Rachel Kronowitz, who always makes it for Rosh Hashanah. The original was for an 8- to 10-pound whole brisket. Here, she’s trimmed her mother’s recipe down to accommodate smaller families. Note: You’ll need to begin this three days before you plan to serve it. Trust Rosaline, Bailee and Rachel on this one — it’s worth the wait!</p>
<p>Serves at least 6-8</p>
<p>5 pounds beef brisket</p>
<p>Salt and whole black pepper in a mill</p>
<p>5 pounds yellow onions, peeled and thinly sliced</p>
<p>1 can Campbell’s tomato soup</p>
<p>2 tablespoons brown sugar</p>
<p>1 bottle (about 1 cup) Heinz ketchup</p>
<p>1 lemon, halved</p>
<p>Vegetable oil</p>
<p>1. Position rack in center of oven and preheat to 225 F. Wipe brisket dry with paper towels and season with salt and pepper. Line large, heavy baking pan with heavy-duty foil. Scatter half of onions over foil and add half of soup, 1 tablespoon brown sugar, half of ketchup and juice from half of lemon.</p>
<p>2. Film large heavy-bottomed skillet with oil and warm over medium heat. When hot, add brisket and brown well on both sides, about 5-7 minutes per side. Put on top of onions in baking pan. Cover with remaining onions, soup, brown sugar, ketchup and juice of other lemon half. Cover tightly with foil.</p>
<p>3. Bake 5-6 hours or overnight. Let cool and refrigerate. When thoroughly chilled, skim the fat and thinly slice meat on bias. Return meat to pan and cover with onions and sauce. If sauce is too thick, thin with water. Recover tightly with foil. Reheat oven to 200 F and bake brisket a second time for 5-6 hours or overnight. Cool and refrigerate again until ready to serve.</p>
<p>4. 1 ½ hours before serving, reheat oven to 300-325 F. Bake 1 hour or until completely heated through.</p>
<p> </p>
<p><strong>Bailee’s Chopped Liver</strong></p>
<p>Adapted from Martha Nesbit’s second cookbook, “Savannah Entertains.”</p>
<p>Makes about 2 ½ cups</p>
<p>1 pound chicken livers</p>
<p>2 tablespoons (plus more, as needed) rendered chicken fat (schmaltz)</p>
<p>2 large yellow onions, peeled and finely chopped</p>
<p>3 large hard-cooked eggs, peeled</p>
<p>Salt and whole black pepper in a mill</p>
<p>1. Trim livers of green spots and connective tissue. Put 2 tablespoons chicken fat and ¾ of onions in heavy-bottomed pan. Saute over medium heat until golden, about 4-5 minutes. Add livers and saute until no longer pink at center. Use care: livers tend to “pop” and splatter when sauteed. Turn off heat.</p>
<p>2. Transfer livers with onions and fat to bowl of food processor fitted with steel blade or food mill fitted with coarse disk. Add raw onion, egg and salt and pepper to taste. Chop to spreadable consistency or run through mill. It should be a little coarse; do not puree. If too dry, add more chicken fat by spoonfuls as needed. Taste and adjust seasonings. Put into crock or set in mold and chill until ready to serve. Serve with plain crackers.</p>
<p> </p>
<p><strong>Bailee’s Savannah Salad</strong></p>
<p>From the recipe collection, this simple salad is a good example of the elegant simplicity of her cooking.</p>
<p>Serves 6</p>
<p><strong>For the dressing:</strong></p>
<p>¼ cup olive oil</p>
<p>¼ cup vegetable oil</p>
<p>½ teaspoon salt</p>
<p>1 large clove garlic, crushed and peeled</p>
<p>½ teaspoon white pepper or a few drops hot sauce</p>
<p>1 small sweet onion, thinly sliced</p>
<p>1 teaspoon crushed dried oregano or 1 tablespoon chopped fresh oregano</p>
<p>1 teaspoon freshly grated Parmigiano-Reggiano cheese</p>
<p>1 tablespoon water</p>
<p>Pinch sugar (if needed)</p>
<p><strong>For the salad:</strong></p>
<p>4 heads Bibb, Boston, leaf lettuce or combination</p>
<p>4 large hard-cooked eggs, whites and yolks sieved separately</p>
<p>¼ cup sliced and lightly toasted pecans</p>
<p>Toasted croutons (recipe follows)</p>
<p>1. To make dressing, combine ingredients except sugar in jar with tight-fitting lid. Seal and shake gently but thoroughly to combine. Taste and add pinch of sugar if needed. Best made early in day before serving or a day ahead.</p>
<p>2. Set aside 6 lettuce leaves and chill 6 salad plates. Tear remaining lettuce into bite-sized pieces. Toss with half of dressing. Put 1 whole lettuce leaf on each chilled plate. Divide dressed lettuce among plates. Drizzle with more dressing, to taste. Sprinkle sieved egg white over each, then sprinkle on sieved yolk. Scatter pecans and croutons on top and serve at once.</p>
<p><strong>Toasted croutons:</strong> preheat oven to 275-300 F. Trim crust from 4 thick slices day-old bread. Cut into small cubes. Heat 2 tablespoons vegetable oil and 2 tablespoons butter in skillet. Add 1 crushed garlic clove and saute until lightly colored. Add croutons and saute until golden. Discard garlic. Drain croutons briefly on paper towels, then spread on rimmed baking pan and bake until dry and crisp, 10-15 minutes. Cool and store in tightly sealed jar or tin until needed.</p>
<p> </p>
<p><strong>Bailee’s Georgia Pecan </strong><strong>Cluster</strong>s</p>
<p>One of Martha Nesbit’s (and my own) favorites, this is the recipe Bailee shared in my “Savannah Cookbook.”</p>
<p>Makes 2 dozen</p>
<p>2 large egg whites</p>
<p>1 cup dark brown sugar</p>
<p>2 cups pecans, coarsely broken by hand</p>
<p>1. Position rack in center of oven and preheat to 450 F. Beat egg whites in metal bowl until stiff. Mix in sugar and fold in nuts, holding back a few.</p>
<p>2. Line 2 large cookie sheets with parchment or lightly butter them. Drop meringue by teaspoonfuls onto prepared pans, spacing at least 1 inch apart. As you get to the bottom of the bowl, add reserved pecans to have enough nuts distributed among last cookies.</p>
<p>3. Turn off oven and put cookies into it. Leave for 30 minutes without opening oven door. Check and leave a few minutes longer, if needed, until lightly colored and set. Cool on pan on wire racks and store in airtight tins.</p>
<p> </p>
<p><strong>Bailee’s Challah</strong></p>
<p>If you keep kosher and are serving challah with meat or poultry, you’ll need to substitute non-dairy creamer and non-dairy margarine for the milk and butter. Adapted from the recipe Bailee shared for my cookbook “New Southern Baking.”</p>
<p>The recipe here calls for two sets of braids to be stacked into a single loaf, but nowadays I usually bake it in two loaves. It cuts the cooking time by a few minutes, so start checking it after about 22-25 minutes. I also now bake to internal temperature, which is more reliable than the old tap-the-bottom method.</p>
<p>Makes 1 large or 2 medium braided loaves</p>
<p>1 tablespoon active dry yeast</p>
<p>¼ cup lukewarm water</p>
<p>½ cup whole milk</p>
<p>¼ pound (1 stick, or ½ cup) unsalted butter</p>
<p>⅓ cup plus 1 tablespoon sugar</p>
<p>½ teaspoon salt</p>
<p>3 ¼ cups (about 1 pound) unbleached all-purpose flour</p>
<p>4 large eggs</p>
<p>1. Dissolve yeast in water for 10 minutes. Scald milk over medium heat in heavy-bottomed pan and let cool to lukewarm. With mixer fitted with paddle or a wooden spoon, cream butter, ⅓ cup sugar and salt. Add milk and 1 cup flour and mix well. Separate 1 egg, setting white aside, covered, in a metal or glass bowl. Beat yeast into dough and then yolk and 3 remaining eggs, one at a time, beating well between each addition. Add remaining flour and beat 5 to 8 minutes. Dough should be quite soft.</p>
<p>2. Cover with double-folded damp linen towel and let rise until doubled, about 2 hours. Beat dough down by stirring vigorously with mixer or spoon. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.</p>
<p>3. Working while dough is quite cold, punch down and turn it out onto floured work surface. Divide dough into 6 even pieces and roll each into a long, sausage-like cylinder about 1 inch in diameter and 12 to 13 inches long. Braid 3 lengths together (outside pieces alternate, always crossing to middle) and place them on a buttered baking sheet. Braid remaining 3 lengths together and put directly on top of first braid. (You may also leave as two loaves and bake side-by-side.) Cover loosely with a damp cloth and let double, about an hour.</p>
<p>4. Position rack in center of oven and preheat to 350 F. Beat reserved egg white with remaining tablespoon sugar and brush generously over loaf. Bake in center of oven until golden brown and center reaches an internal temperature of 175 F and is hollow sounding when tapped, about 30 minutes.</p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/damon-lee-fowler">Damon Lee Fowler</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-5" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2568845_web1_sav_052417_onfood-2.jpg?itok=9YSnqBIb" width="800" height="600" alt="" title="For an elegant presentation of Chicken a la Lowell, slice the rolls and fan the slices on top of the rice before adding the sauce. (Photo by Damon Lee Fowler/For Savannah Morning News)" /><div class="flex-caption">For an elegant presentation of Chicken a la Lowell, slice the rolls and fan the slices on top of the rice before adding the sauce. (Photo by Damon Lee Fowler/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2568845_web1_sav_052417_onfood-1.jpg?itok=AonbpjXO" width="800" height="600" alt="" title="Bailee’s Challah, a braided brioche-style bread, fresh from the oven. (Photo by Damon Lee Fowler/For Savannah Morning News)" /><div class="flex-caption">Bailee’s Challah, a braided brioche-style bread, fresh from the oven. (Photo by Damon Lee Fowler/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2568845_web1_sav_052417_onfood-3.jpg?itok=DR66ffdG" width="800" height="600" alt="" title="Chicken a la Lowell. (Photo by Damon Lee Fowler/For Savannah Morning News)" /><div class="flex-caption">Chicken a la Lowell. (Photo by Damon Lee Fowler/For Savannah Morning News)</div></li>
</ul></div>
Thu, 25 May 2017 14:22:45 +0000Chris White7973 at http://dining.savannahnow.comMiss Sophie: When the family grows, share an easy desserthttp://dining.savannahnow.com/news/smn/2017-05-17/miss-sophie-when-family-grows-share-easy-dessert
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>Our family has been a little busy for the past couple of months. We’ve grown by four in a span of three weeks!</p>
<p>My sister’s daughter and her husband delivered twin boys March 29, and my son and his wife delivered twin girls April 20. No, there isn’t a long history of twins in our family. In fact, when my niece found out she was having twins, we thought it must run in his family. A few weeks letter I received a text from my son with a sonogram picture and a message: “So much for only having one child!”</p>
<p>Obviously, there was a dormant twin gene that came out of hibernation!</p>
<p>Neither set of the twins’ parents were expecting this. My niece and her husband had tried for years to conceive and had given up hoping for a child. My son and daughter-in-love had decided not to have children, but after eight years of marriage, they decided to have one child — no more. (God has a great sense of humor.)</p>
<p>Planned or not, each precious child arrived, healthy and developed enough that there was no need for a long hospital stay. Their parents carried them home three days after they were born. That’s when the fun started.</p>
<p>My daughter-in-love, Amy, lost her mother shortly after she married my son, Jeremiah, so I offered to go home with them and help the first week, and they gladly took me up on my offer. Amy had some complications in the hospital and Jeremiah had been doing all the night feeding. They both were exhausted when they finally got home, so I offered to take care of the girls (Auri Louise and Evie Ann) through the night so they both could get some uninterrupted sleep.</p>
<p>I did the same the second night, but by the morning of the third day, I was feeling like a grandma — a very old grandma! Waking after the second night, Amy and Jeremiah were a little more rested and came up with a plan to handle the feeding schedule throughout the night. They split the night. One sleeps while the other feeds. Needless to say, mom and dad are exhausted, but Auri and Evie are thriving. And did I mention they’re beautiful? Two perfect little ladies just waiting to explore the world with Grandma Teri and Papa Steve … after they learn to sleep all night.</p>
<p>Our family has attended way too many funerals in the recent years. We’ve spent four years saying goodbye to loved ones, but this past weekend we came together as a family to rejoice and introduce the twins to each other. My mother simply glowed as she looked at her four new great-grandchildren. It was a great Mother’s Day present for her. I too have felt the soothing balm of new life penetrate into the dark corners of my grief and my heart overflows with joy. We are blessed beyond measure.</p>
<p>When the new families of four were able to go home from the hospital, friends already lined up some meals to be delivered to their houses on various nights. There are a couple of great websites (<a href="http://takethemameal.com" target="_blank">takethemameal.com</a> and <a href="http://mealtrain.com" target="_blank">mealtrain.com</a>) that make meal scheduling a breeze. I can remember having to spend hours on the phone calling people and coordinating food deliveries for those in need. Now, all you have to do is create a page, send an email and people can fill in what date works best for them.</p>
<p>I can tell you from just spending a few days with my Jeremiah and Amy, new parents need food. Whether it’s one or two babies, new life takes a lot of attention. Not having to worry about dinner or lunch allows the parents to steal a nap instead of cooking! It doesn’t have to be gourmet. A hamburger from a fast-food place is just fine as long as they don’t have to go out to get it!</p>
<p>And don’t forget the sweets. When you’re trying to stay awake for a feeding, a little sugar is great to keep you going a few more minutes as the little things ever so slowly drink that last little bit in the bottle.</p>
<p>If you know someone who is in need of a little sugar lift to stay awake at night, or if you just want to whip together something quick for your family, a Dump Cake can come to the rescue. Dump Cakes were popular in the ‘50s at potlucks and supper clubs. I don’t know why we quit making them. They’re inexpensive, quick, super easy to make and everybody loves them.</p>
<p>Keep the ingredients in the pantry and you’ll be ready the next time you need a quick dessert or to take to a friend or neighbor. Here are some examples of delicious combinations. After you get the hang of it, you can create your own signature Dump Cake.</p>
<p> </p>
<p><strong>Original Dump Cake</strong></p>
<p>If you’re baking a cake for a new mom or a potluck, bake it in a decorative disposable pan with a top and put a bow on it!</p>
<p>1 can cherry pie filling</p>
<p>1 can crushed pineapple (don’t drain)</p>
<p>1 box yellow cake mix</p>
<p>1 stick cold butter</p>
<p>In a 9-inch by 13-inch pan, mix together cherries and pineapple with juice, spreading mixture evenly over the bottom of the pan. Pour dry cake mix over the top of the fruit and spread evenly, but don’t stir it in. Slice the butter into thin pats and lay evenly over the top of the cake mix, covering most of the mix.</p>
<p>Bake at 350 degrees for 50 minutes.</p>
<p> </p>
<p><strong>Black Forest Dump Cake</strong></p>
<p>2 cans cherry pie filling</p>
<p>1 box chocolate cake mix</p>
<p>1 stick cold butter</p>
<p>Pour cherries into a 9-inch by 13-inch pan and spread mixture evenly over the bottom of the pan. Pour dry cake mix over the top of the fruit and spread evenly, but don’t stir it in. Slice the butter into thin pats and lay evenly over the top of the cake mix, covering most of the mix. Bake at 350 degrees for 50 minutes.</p>
<p> </p>
<p><strong>Caramel Apple Nut Dump Cake</strong></p>
<p>1 can apple pie filling</p>
<p>1 can caramel apple pie filling</p>
<p>1 box yellow cake mix</p>
<p>1 cup chopped pecans</p>
<p>1 stick cold butter</p>
<p>In a 9-inch by 13-inch pan, mix pie fillings together, spreading mixture evenly over the bottom of the pan. Pour dry cake mix over the top of the fruit and spread evenly, but don’t stir it in. Sprinkle pecans evenly over the cake mix. Slice the butter into thin pats and lay evenly over the top of the cake mix and pecans, covering most of the mix. Bake at 350 degrees for 50 minutes.</p>
<p> </p>
<p><strong>Mixed Fruit Dump Cake</strong></p>
<p>1 can apple pie filling</p>
<p>1 can pear halves, drained and chopped</p>
<p>1 can diced mangos (don’t drain)</p>
<p>1 box yellow cake mix</p>
<p>1 stick cold butter</p>
<p>In a 9-inch by 13-inch pan combine pie filling, drained &amp; chopped pears, and mangos with juice spreading mixture evenly over the bottom of the pan. Pour dry cake mix over the top of the fruit and spread evenly, but don’t stir it in<strong>. </strong>Slice the butter into thin pats and lay evenly over the top of the cake mix, covering most of the mix. Bake at 350 degrees for 50 minutes.</p>
<p> </p>
<p>Teri Bell is co-owner of Miss Sophie’s Marketplace at the Mighty Eighth in Pooler. Go to <a href="http://www.sophiesmarketplace.com" target="_blank" title="www.sophiesmarketplace.com">www.sophiesmarketplace.com</a>.</p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/teri-bell">Teri Bell</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-6" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2484195_web1_sav_051717_misssophie1.jpg?itok=bJkPMet0" width="800" height="600" alt="" title="Black Forest Dump Cake is one combination of this quick and inexpensive dessert. (Photo provided by Teri Bell)" /><div class="flex-caption">Black Forest Dump Cake is one combination of this quick and inexpensive dessert. (Photo provided by Teri Bell)</div></li>
</ul></div>
Wed, 17 May 2017 14:54:03 +0000Chris White7972 at http://dining.savannahnow.comEat It and Like It: Lulu’s Chocolate Bar celebrates 10 yearshttp://dining.savannahnow.com/news/2017-05-17/eat-it-and-it-lulu-s-chocolate-bar-celebrates-10-years
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>Time flies when you're having fun, no?</p>
<p>For all the talk we do about shiny new pennies in Savannah — and there are a lot of them — it’s easy to lose track of the tried and true. I don’t have any problem admitting that.</p>
<p>For every <a href="http://www.cottonandrye.com/" target="_blank">Cotton &amp; Rye </a>or <a href="https://www.atlanticsavannah.com/" target="_blank">Atlantic</a> or <a href="http://thegreyrestaurant.com/" target="_blank">The Grey</a> or <a href="http://www.lecafegourmet.com/" target="_blank">Le Café Gourmet</a> that opens in Savannah, there are a number of others that have held down the fort, if you will, allowing Savannah’s food scene to evolve into what it is becoming here in 2017.</p>
<p>A couple of months ago, we were reminded that the guys at <a href="http://circa1875.com/" target="_blank">Circa 1875 </a>on Whitaker Street are celebrating their 10th year in Savannah. Pat and Jennifer McNamara are doing the same over at <a href="https://www.facebook.com/NobleFare/" target="_blank">Noble </a><a href="https://www.facebook.com/NobleFare/" target="_blank">Fare</a>. Meanwhile, over on MLK, the ladies behind <a href="http://www.luluschocolatebar.com/" target="_blank">Lulu’s Chocolate Bar </a>are joining that club. They are doing so with big ol’ celebration and they’d like you to join them. More on that in a minute.</p>
<p>“It really has been a blur,” says Janine Finn, who along with Rebecca Radovich opened Lulu’s 10 short years ago. “I can still remember our first day like it was yesterday, though. We tried a practice run and everything went wrong.</p>
<p>“Our friend Kelvin snuck in before we were ready and talked us into selling him a lemon tart. He was our first customer.”</p>
<p>Since that day where “everything went wrong” one could argue that everything has gone right. The idea to open a dessert bar serving sweets and cocktails was new to this city, but caught on rather quickly. The only question at the time, maybe, was the location. There aren’t a lot of locals who would feel entirely comfortable walking down MLK Boulevard at the time. There wasn’t a whole lot over there.</p>
<p>“Ten years ago, you only came over here if you wanted somewhere to park,” says Finn.</p>
<p>That isn’t entirely true. Lulu’s Chocolate Bar has become a staple in Savannah. Tourists make sure they find them, and the locals know all about them. Lulu’s is unique in that it could be perfect for a cocktail before dinner or a spot to satisfy that sweet tooth afterward.</p>
<p>On the surface, there’s a perfect partnership. Janine largely oversees the business side of their operation. Rebecca is the baker. Obviously they don’t do it all by themselves anymore, but that was the idea when they decided to go for it.</p>
<p>“I wouldn’t have lasted a year on my own,” Rebecca says. “We had to bartend and work on the business and do everything. We didn’t know if it would work only opening at night, but the back-up plan at the beginning was to open in the morning and sell bagels or something if the chocolate bar concept didn’t work.”</p>
<p>It has worked just fine.</p>
<p>With a lot of memories in 10 years, they admit they aren’t big on any celebrity sightings. They know Usher has been there (they didn’t see him, they were told) and a number of other actors have rolled through. But the one time they admit to being star-struck?</p>
<p>“The cast of ‘Teletubbies’ came in after a performance at the civic center.” Rebecca says “They downloaded some music on the jukebox and started doing their Teletubbies dance.”</p>
<p>Of course, I had to ask, and no, they weren’t in costume. Talk about selfies for the ages.</p>
<p>Plans for 10 more years? Sure, why not? Those plans start with a party. They are inviting anyone who would like to join them, including former employees, for a celebration from 5-9 p.m. May 22. They will be giving away some Lulu’s prizes and just throwing a big ol’ party.</p>
<p>Beyond that, same as it ever was at 42 Martin Luther King Jr. Blvd., which is one of two locations they have now. Lulu Cakes is located in midtown Savannah and largely serves as a production facility and wedding cake studio, with each owner holding down the fort at one location or the other.</p>
<p>They say they opened as best friends and remain so today.</p>
<p>“We only get one day together,” Janine says. “So there isn’t a lot of time to spend time together. We do travel together. We try to hang as much as possible.”</p>
<p>“Janine has a pool,” Rebecca says. “We like to hang there.” Of course they do.</p>
<p>See you on TV,</p>
<p>Jesse</p>
<p> </p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/jesse-blanco">Jesse Blanco</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-7" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2441674_web1_do_051817_eatit.jpg?itok=p6XC2_7G" width="800" height="600" alt="" title="&lt;p&gt;Janine Finn, left, and Rebecca Radovich, co-owners of Lulu&amp;rsquo;s Chocolate Bar, will celebrate 10 years with a party on May 22. (Provided photo) &lt;/p&gt;" /><div class="flex-caption">Janine Finn, left, and Rebecca Radovich, co-owners of Lulu&rsquo;s Chocolate Bar, will celebrate 10 years with a party on May 22. (Provided photo) </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2441674_web1_do_051817_lulus1.jpg?itok=82pcHkFm" width="800" height="600" alt="" title="&lt;p&gt;Lulu&amp;rsquo;s Chocolate Bar &lt;/p&gt;" /><div class="flex-caption">Lulu&rsquo;s Chocolate Bar </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2441674_web1_do_051817_lulus2.jpg?itok=1So3ZsvC" width="800" height="600" alt="" title="&lt;p&gt;Lulu&amp;rsquo;s Chocolate Bar &lt;/p&gt;" /><div class="flex-caption">Lulu&rsquo;s Chocolate Bar </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2441674_web1_do_051817_lulus3.jpg?itok=qvXM3Pyo" width="800" height="600" alt="" title="&lt;p&gt;Lulu&amp;rsquo;s Chocolate Bar &lt;/p&gt;" /><div class="flex-caption">Lulu&rsquo;s Chocolate Bar </div></li>
</ul></div>
<div class="field field-name-field-breakout-box field-type-text-long field-label-above"><div class="field-label">Breakout Box:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>IF YOU GO</strong></p>
<p><strong>What: </strong>Lulu’s 10th anniversary party</p>
<p><strong>When:</strong> 5-9 p.m. May 22</p>
<p><strong>Where:</strong> Lulu’s Chocolate Bar, 42 MLK Jr. Blvd.</p>
<p><strong>Cost:</strong> Free admission; $5 champagne cocktails; free dessert samples</p>
<p><strong>Info:</strong><a href="http://www.luluschocolatebar.com/" target="_blank"> luluschocolatebar.com</a></p>
<p><strong>QUICK BITES</strong></p>
<p><strong><a href="https://www.facebook.com/sugorossa/" target="_blank">Sugo Rossa,</a> a new Italian restaurant</strong> brought to you by the same folks behind <a href="http://www.cottonandrye.com/" target="_blank">Cotton &amp; </a><a href="http://www.cottonandrye.com/" target="_blank">Rye</a>, is a couple of weeks away from opening the doors. Plan right now is May 29. Lunch and dinner service. Find more right now at <a href="http://eatitandlikeit.com" target="_blank">eatitandlikeit.com</a>.</p>
<p><strong>Speaking of Cotton &amp; Rye, </strong>great news for Executive Chef Brandon Whitestone. He’s been invited to the James Beard House in New York City in June to take part in a Southern Chicken Wing Showdown. Chefs from all over the South will be there. Brandon will be representing Savannah. Go to<a href="http://jamesbeard.org/events" target="_blank"> jamesbeard.org/events</a> if you’d like to attend.</p>
<p><strong>More local openings: </strong>I’ve been told <a href="http://www.dosavannah.com/article/wed-02242016-0130/eat-it-and-it-savannah-get-its-own-version-popular-charleston-bar" target="_blank">Prohibition</a>, Savannah’s newest Irish pub (125 MLK Jr. Blvd.) is set to open for lunch and dinner beginning June 19. I’ll have more soon.</p>
<p><strong>No plans for June 2-4? </strong>Join us for the <a href="http://savannahnow.com/news/2017-05-13/eat-it-and-it-take-bite-atlanta-food-and-wine-festival" target="_blank">Atlanta Food &amp; Wine </a><a href="http://savannahnow.com/news/2017-05-13/eat-it-and-it-take-bite-atlanta-food-and-wine-festival" target="_blank">Festival</a>. It is a food lovers paradise. Seriously. Seminars and tastings last all day and into the evening. Find out more at <a href="http://atlfoodandwinefestival.com/" target="_blank">atlantafoodandwine.com.</a></p>
</div></div></div>Wed, 17 May 2017 14:47:59 +0000Chris White7971 at http://dining.savannahnow.comDon’t miss out on Big Bon Pizza’s pies on wheelshttp://dining.savannahnow.com/news/smn/2017-05-11/don-t-miss-out-big-bon-pizza-s-pies-wheels
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>Do you remember a time when this city was seemingly strung out as tightly as a rubber band ready to snap whenever the subject of food trucks came along?</p>
<p>It was about this time last year that the dialogue with the city of Savannah was pretty hot and heavy over what exactly the food truck industry would look like in this area. Some were a little squeamish, but others were all for it. Whatever our food truck culture was going to look like was going to be a work in progress. Everyone involved pretty much agreed with that.</p>
<p>Since then, there have been all kinds of trucks spotted on our area streets. Some came from existing brick-and-mortar spots like <a href="http://blowinsmokesavannah.com/" target="_blank">Blowin’ Smoke Southern Cantina</a> or <a href="https://macphersonspub.com/" target="_blank">Molly MacPherson’s</a>; still others took advantage of the opportunity to roll out a truck and do something completely different. <a href="https://www.facebook.com/bigcheeselegend/" target="_blank">The Big Cheese </a>gourmet grilled cheese truck we featured on our television show last weekend is just one example of that.</p>
<p>I am here to tell you the quality of food coming off of our trucks is not all created equally. Frankly, quite a few of them offer some items that are just flat-out underwhelming. It’s been disappointing to see that because — as one accomplished chef in town told me — food trucks should be offering some of the best things you’ve ever eaten. “Not just OK.”</p>
<p>We’ve got a lot of “just OK” out there right now.</p>
<p>Still, as is the case around here, I am going to leave them out of the discussion. The good news is, the infrastructure surrounding the food trucks is getting better. The <a href="https://www.facebook.com/SavFoodTruckFest/" target="_blank">Savannah Food Truck Festival </a>(the group overseeing it all) has absolutely taken a step forward in its organization of the events. The Golden Isles Food Truck Festival last week was fantastic and had a great setting. I absolutely believe everything is going to get better, from the quality of the food to the variety to the availability.</p>
<p>For now, though, if I had to pick one truck to recommend to anyone to try? Right now? Today? Pizza on wheels.</p>
<p><a href="http://bigbonpizza.com/" target="_blank">Big Bon Pizza</a>, like so many other concepts out there when it came to trucks, seemed like a good idea as the food truck movement gathered momentum a couple of years ago.</p>
<p>“We thought about doing Korean food on a truck,” says Kay Heritage, owner of Big Bon Pizza. “But everyone loves pizza, so it made it easy. Maybe later on we’ll do a Korean food truck. Who knows?”</p>
<p>Kay admits she didn’t know much about great Neapolitan-style pizza. It took a trip to the company she bought her oven from in Maryland to convince her that she could make fantastic pies off of the back of a trailer. That she has done.</p>
<p>For months, Kay, along with her sister and niece, practiced making dough and pizza.</p>
<p>“They were awful,” Anna Heritage recalls. “Dumpy, doughy and just nothing.”</p>
<p>Kay agrees. “I look at what we are making now and we laugh and beg each to remove older photos we were once so proud of from social media.”</p>
<p>After some training from a reputable pizza maker in Chicago, she says it took them making more than 3,000 practice pizzas to begin to get the hang of it.</p>
<p>“That was when everything started to come together,” Kay says. That was roughly a year ago.</p>
<p>Today you’ll find them here and there, there and here. Not always part of the most popular food truck events. They are doing quite a few private events already. Word of mouth will do that for you.</p>
<p>“We’ve had people call,” Kay says. “Wanting to hire us for a graduation party. And they admit that they have never had our pizza. Just been told it was really good.”</p>
<p>That right there is gold when it comes to your marketing dollar, don’t you think?</p>
<p>The pies are fantastic. As good as your favorite spot in New Jersey? Meh, I’m not going to go there. Not only are we not in New Jersey, but this is also different and should be accepted as such.</p>
<p>Creativity and most importantly, quality ingredients, make a big difference in that regard. Kay is buying some of the best she can find to put on those pizzas. Even the flour is imported, and there is nothing cheap about it.</p>
<p>“Those bags were costing us $50 per 25-kilo bag. It almost killed us,” she recalls.</p>
<p>Of course, those prices will get passed along to you. Her pizzas will cost you about $15 a pop. Are they worth it? Absolutely. Are you going to bring your five kids over to the truck for gourmet pizzas and drop $60? Probably not, but they are aware of that. They are certainly not for everyone.</p>
<p>But if you are in the mood to chase down some food trucks, Big Bon Pizza should be either at the top or very near the top of your list.</p>
<p>See you on TV,</p>
<p>Jesse</p>
<p> </p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/jesse-blanco">Jesse Blanco</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-8" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2322010_web1_do_051117_eatit1.jpg?itok=K78v6WtU" width="800" height="600" alt="" title="&lt;p&gt;Big Bon Pizza &lt;/p&gt;" /><div class="flex-caption">Big Bon Pizza </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2322010_web1_do_051117_eatit2.jpg?itok=ZxiUkfcZ" width="800" height="600" alt="" title="&lt;p&gt;Big Bon Pizza &lt;/p&gt;" /><div class="flex-caption">Big Bon Pizza </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2322010_web1_do_051117_eatit3.jpg?itok=kgEXv0xx" width="800" height="600" alt="" title="&lt;p&gt;Big Bon Pizza &lt;/p&gt;" /><div class="flex-caption">Big Bon Pizza </div></li>
</ul></div>
<div class="field field-name-field-breakout-box field-type-text-long field-label-above"><div class="field-label">Breakout Box:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>BIG BON PIZZA</strong></p>
<p>To see the menu and catering prices, go to <a href="http://bigbonpizza.com/" target="_blank">bigbonpizza.com.</a></p>
<p><strong>QUICK BITES</strong></p>
<p><strong><a href="https://www.facebook.com/MarlinMonroes/" target="_blank">The Deck</a> is a new concept</strong> out on Tybee Island brought to you by the guys behind <a href="http://www.thecollinsquarter.com/" target="_blank">The Collins Quarter </a>downtown. It is replacing Marlin Monroe’s. More soon.</p>
<p><strong>Speaking of new stuff,</strong> we are always keeping tabs on new restaurants coming to Savannah. The Deen family announced via social media that they are opening <a href="https://www.facebook.com/PaulaDeensCreekHouse/" target="_blank">Paula Deen’s Creek House</a> in the old Uncle Bubba’s location. And more openings are coming. Stay tuned.</p>
<p><strong>Did you see <a href="https://www.flacostacosgeorgia.com/#/" target="_blank">Pooler’s Flacos Tacos</a></strong> was voted <a href="http://businessinsavannah.com/bis/2017-05-04/pooler-taco-stop-named-one-best-country" target="_blank">No. 5 best tacos in America by Business Insider</a>? These lists always amuse me because you’ve got to eat a lot of tacos to rank them nationwide. Wow. That said, Flaco deserves some love. I haven’t tried them yet, but my friends have been known to wrestle for leftovers.</p>
<p><strong>Stay in the loop for the best coverage</strong> of our area’s food scene. Follow me on Facebook, Twitter and Instagram @eatitandlikeit.</p>
</div></div></div>Thu, 11 May 2017 15:18:16 +0000Chris White7970 at http://dining.savannahnow.comOn Food: Mom-approved Mother’s Day dinnerhttp://dining.savannahnow.com/news/smn/2017-05-10/food-mom-approved-mother-s-day-dinner
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>One of America’s most enduring Mother’s Day rituals is the honoring of Mom with a meal produced by Dad and/or the children. All too often, the images of this ritual unwittingly make fun of how incompetent everyone is in the kitchen without her.</p>
<p>Usually, there’s a tray with burned toast and eggs that look as if they had to be jackhammered out of the pan, and behind it, a kitchen that looks like a war zone.</p>
<p>As much as we may love the stereotype perpetuated by these images, today it resembles the modern American family far less often than we think. Our families come in all shapes and sizes. And as for the traditional roles each member has played, we no longer take for granted that Mom even knows her way around the kitchen, let alone that she’s the only one who does.</p>
<p>But that’s neither here nor there: regardless of what your family is like, cooking for the Mom within it needn’t be an adventure into the unknown terrors of the kitchen. Or of groggily producing a breakfast in bed for someone who’d probably rather not have it to begin with.</p>
<p>If you tailor that special meal to fit your family and your own and your mom’s temperament — and plan a menu that realistically reflects your own culinary skills — it can be a happy and delicious experience for everyone.</p>
<p>To that end, I offer a menu for a dinner of Mom-approved fare that can be produced by virtually anyone. The recipes are simple enough even for occasional cooks to tackle them without help, yet flexible enough for experienced cooks to be creative. And for the really accomplished cooks who want to show off, there are suggestions for taking them up a notch.</p>
<p>If you have never in your life cooked, however, here is what you need to make: a reservation.</p>
<p>This is not the time to learn to cook or to delude yourself by imagining that it can’t be all that hard. It’s not: but then, neither is walking, yet it takes a toddler months to master that skill.</p>
<p>If you’ve never done it, learning to cook in a day is a challenge that’s bigger than you are. It doesn’t matter if you’re a kindergartener, middle-aged executive or a know-it-all teenager.</p>
<p>And finally: yes, no matter how little or large a mess you make, you’re not off the hook because you’ve made this grand gesture. You still have to clean up after yourself.</p>
<p>Don’t roll your eyes at me like that. It’s not a treat if she has to clean up after you.</p>
<p> </p>
<p><strong>Bonnie Gaster’s Shrimp Cocktails with Two Remoulade Sauces</strong></p>
<p>Tybee Island native, mom, grandma and fabulous cook Bonnie Gaster is my seafood diva, the cook I turn to with any questions about fish and shellfish. Her spicy remoulade sauces take this old-fashioned standard up a notch or two. Offer one or both, or, if you really can’t break with tradition, the more usual ketchup and horseradish cocktail sauce as you like.</p>
<p>Make it easier: simply put the sauces into small bowls in the center of one big platter or tray and pile the peeled and chilled shrimp around them.</p>
<p>Seafood seasoning blends can be found at seafood shops and at seasonings shops such as The Salt Table, a locally owned business whose Tybee Island Coastal Blend is perfect for seasoning shrimp and other seafood. Some purists insist on using only sea salt. It’s all up to you.</p>
<p>Serves 4-6</p>
<p>1 ½ pounds Georgia May prawns or jumbo Georgia shrimp</p>
<p>Seafood seasoning blend or sea salt</p>
<p>Bonnie’s Red Remoulade (recipe follows) and/or Bonnie’s White Remoulade (recipe follows)</p>
<p>1. Bring one gallon of water to a rapid boil. Drop in shrimp. Stir several times to move the shrimp from bottom to top of pot. Do not allow water to return to a boil. When first few shrimp float and water begins to shimmer, pour into metal colander in sink to drain, where they should be allowed to steam no more than 1 minute while you prepare ice water to stop the cooking.</p>
<p>2. While shrimp steam, stir 2 quarts water with half as much ice. Hold back ice with hand, pour this over shrimp, then stir 2 quarts water into ice and pour water and ice over shrimp. Toss well until cooled.</p>
<p>3. Season with seafood seasoning blend or sea salt and toss a few times. Peel and devein shrimp and put in container lined with paper towels. Chill at least 2 hours. Serve in cocktail cups with both sauces.</p>
<p> </p>
<p><strong>Bonnie’s Red Remoulade</strong></p>
<p>Makes about 1 cup</p>
<p>¼ cup chili sauce</p>
<p>6 tablespoons Creole mustard</p>
<p>3 ounces prepared horseradish</p>
<p>1 heaped teaspoon Spanish (smoky) paprika</p>
<p>1 tablespoon cider vinegar</p>
<p>¼ cup olive oil</p>
<p>Lemon juice to taste</p>
<p>¼ cup green onions, thinly sliced using white and green parts</p>
<p>2 tablespoons chopped flat-leaf (Italian) parsley</p>
<p>2 tablespoons minced celery</p>
<p>Salt</p>
<p>Dash hot sauce such as Louisiana or Tabasco</p>
<p>1. Whisk together chili sauce, paprika, vinegar, horseradish and Creole mustard until smooth. Slowly blend in oil until all of the oil is absorbed.</p>
<p>2. Add lemon to taste and fold in remaining ingredients. Taste and add salt and hot sauce as needed.</p>
<p> </p>
<p><strong>Bonnie’s White Remoulade</strong></p>
<p>Makes about 1 cup</p>
<p>½ cup mayonnaise</p>
<p>¼ cup Creole mustard</p>
<p>1 tablespoon fresh lemon juice</p>
<p>2 tablespoons minced celery</p>
<p>¼-½ cup thinly sliced scallions, light and dark green parts</p>
<p>1 tablespoon (or more, to taste) chopped capers</p>
<p>Hot sauce such as Tabasco</p>
<p>Worcestershire sauce</p>
<p>Whole white pepper in a mill</p>
<p>1. Combine mayonnaise, mustard, lemon juice, celery, ¼ cup scallions and 1 tablespoon capers. Add hot sauce, Worcestershire and pepper to taste.</p>
<p>2. Taste and adjust scallions, capers, hot sauce, Worcestershire and pepper.</p>
<p> </p>
<p><strong>Roasted Salmon with Capers</strong></p>
<p>My own mother loves fish of any kind, and her mother was especially partial to salmon. Wild-caught salmon is deeply flavorful and rich, and therefore demands simple treatment.</p>
<p>Serves 4</p>
<p>4 6-8 ounce wild-caught salmon fillets</p>
<p>Salt and whole black pepper in a mill</p>
<p>About 2 tablespoons olive oil</p>
<p>¾ cup dry white wine or vermouth</p>
<p>1 tablespoon white wine vinegar or lemon juice</p>
<p>4 tablespoons nonpareil capers, drained</p>
<p>6 tablespoons cold unsalted butter, cut into small chunks</p>
<p>1 level tablespoon minced flat-leaf parsley</p>
<p>2 tablespoons snipped or thinly sliced chives</p>
<p>1. Pat fish with paper towels and season well with salt and pepper. Position rack in upper third of oven and preheat to 450 F. Rub heavy-bottomed, flame-safe baking pan with oil. Put fish on pan in single layer, skin-side-down. Brush top with oil and season well with salt and pepper.</p>
<p>2. Roast in upper third of oven until done to taste, about 10 minutes per inch of thickness. Remove to platter with thin spatula, making sure skin comes up from pan, and let rest 5 minutes.</p>
<p>3. Put pan over direct medium heat. Pour vermouth into pan and deglaze, stirring and scraping to loosen cooking residue. Add capers, gently shaking pan to distribute, and let wine boil until reduced by two-thirds.</p>
<p>4. Stir in vinegar or lemon juice and remove from heat. Whisk in cold butter a few bits at a time until incorporated and emulsified. Stir in parsley. Pour sauce and capers over fish, sprinkle with chives and serve at once.</p>
<p> </p>
<p><strong>Stir-Fried Asparagus with Leeks and New Potatoes</strong></p>
<p>My mother loves to stir-fry and loves anything that has been cooked that way. This family favorite is quick and has the added bonus of providing two side dishes in one. Adapted from my book “Beans, Greens, &amp; Sweet Georgia Peaches” (2nd Edition, Lyons Press/2014).</p>
<p>Serves 4</p>
<p>½ pound small red new potatoes, scrubbed under cold running water</p>
<p>1 ½ pounds fresh, fat-stemmed asparagus</p>
<p>Green tops of 2 large leeks, washed and trimmed</p>
<p>4 tablespoons unsalted butter</p>
<p>Salt and whole black pepper in a mill</p>
<p>1 tablespoon minced flat leaf parsley</p>
<p>1. Bring at least 1-inch water to a boil over medium high heat in heavy bottomed pot. Put steaming basket or insert in or over pot, add potatoes, cover and reduce heat to medium. Steam until potatoes are just tender and can be pierced easily with a paring knife, about 8-10 minutes. Potatoes can be precooked a day ahead. Let cool, and if making ahead, cover and refrigerate.</p>
<p>2. Meanwhile, wash and trim asparagus, peel tough lower part of stem, and cut into 1-inch lengths, keeping tips separate from stems. Slice leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish dish, cut potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).</p>
<p>3. Melt butter in large skillet or sauté pan over medium high heat. Add asparagus stems. Stir-fry, tossing frequently, until bright green all over and beginning to soften, about 3 minutes. Add potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.</p>
<p>4. Add leek greens and asparagus tips, season to taste with salt and pepper. Stir-fry, tossing frequently, until asparagus is crisp-tender and beginning to brown. It should still be firm and bright green. Stir in parsley and turn off heat. Taste and correct seasonings and serve at once.</p>
<p> </p>
<p><strong>Amaretto Semifreddo with Chocolate Grand Marnier Ganache</strong></p>
<p>If you’ve not encountered an Italian semifreddo, it’s homemade ice cream for dummies — even novice cooks can master it. The name is Italy’s little joke on the rest of us: semifreddo literally means “partly cold,” but there’s no “partly” about it: it’s actually completely frozen.</p>
<p>The eggs in this concoction are not cooked, but the freezing takes care of any bacteria that might be in them. If you’re still uneasy, use pasteurized eggs.</p>
<p>Serves 6</p>
<p>3 large eggs</p>
<p>¾ cup fine granulated sugar</p>
<p>2 ½ cups chilled heavy cream</p>
<p>2-3 tablespoons Amaretto liqueur</p>
<p>Chocolate Grand Marnier Ganache (recipe follows)</p>
<p>1. Separate the eggs, putting the whites in a clean metal or glass bowl. Whip whites until they form firm and glossy but not dry peaks.</p>
<p>2. In another large mixing bowl, beat yolks and sugar together until fluffy and smooth. Whisk in the liqueur, to taste. Fold egg whites. Using bowl that whites were whipped in, add chilled cream and whip until it forms firm but not stiff peaks. Fold cream into other mixture.</p>
<p>3. Line large bread pan or mold with plastic wrap, overlapping it on sides. Spoon in semifreddo, smooth with spatula and cover with plastic wrap. Freeze until set, at least 8 hours or overnight.</p>
<p>4. To serve, turn it out of mold, remove the wrap, and let it soften a few minutes. Slice and serve with Chocolate Ganache Grand Marnier.</p>
<p> </p>
<p><strong>Chocolate Ganache Grand Marnier</strong></p>
<p>It’s just orange-flavored chocolate sauce, but doesn’t it sound so much classier when you call it a “gah-NAHSH grAHnd Mah-NEE-EH?” If even the semifreddo looks too complicated for you, just buy your mother’s favorite ice cream and top it with this.</p>
<p>Makes about 2 cups</p>
<p>1 cup heavy cream</p>
<p>1 piece orange peel, about 1 inch wide and 3 inches long</p>
<p>8 ounces bittersweet chocolate, chopped, or bittersweet chips</p>
<p>2 tablespoons orange liqueur such as Grand Marnier</p>
<p>1. Bring cream and peel to a simmer over medium low heat. Simmer 2-3 minutes and remove zest. Add chocolate and let stand about 1 minute, until chocolate softens.</p>
<p>2. Whisk until smooth and stir in orange liquor, extract or liqueur.</p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/damon-lee-fowler">Damon Lee Fowler</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-9" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2345739_web1_sav_051017_onfood-1.jpg?itok=RtR9hdUp" width="800" height="600" alt="" title="Roasted Salmon with Caper and Chive Butter Sauce and Stir-Fried Asparagus and New Potatoes. (Photo by Damon Lee Folwer/For Savannah Morning News)" /><div class="flex-caption">Roasted Salmon with Caper and Chive Butter Sauce and Stir-Fried Asparagus and New Potatoes. (Photo by Damon Lee Folwer/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2345739_web1_sav_051017_onfood-4.jpg?itok=JjSsWLCK" width="800" height="600" alt="" title="Bonnie’s Shrimp Cocktail with Red Remoulade Sauce. (Photo by Damon Lee Fowler/For Savannah Morning News)" /><div class="flex-caption">Bonnie’s Shrimp Cocktail with Red Remoulade Sauce. (Photo by Damon Lee Fowler/For Savannah Morning News)</div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2345739_web1_sav_051017_onfood-2.jpg?itok=9N9v4FGV" width="800" height="600" alt="" title="Stir-Fried Asparagus and New Potatoes with Leeks. (Photo by Damon Lee Folwer/For Savannah Morning News)" /><div class="flex-caption">Stir-Fried Asparagus and New Potatoes with Leeks. (Photo by Damon Lee Folwer/For Savannah Morning News)</div></li>
</ul></div>
Wed, 10 May 2017 15:11:25 +0000Chris White7969 at http://dining.savannahnow.comEat It and Like It: High time you tried these Savannah treatshttp://dining.savannahnow.com/news/smn/2017-05-04/eat-it-and-it-high-time-you-tried-these-savannah-treats
<div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>I have to laugh sometimes because I am regularly asked what I am eating. Even if I am not at that moment … eating.</p>
<p>The biggest laugh was that time I was asked what I eat at home. I don’t think he was expecting me to say, “Actually, I’ve been on a roasted broccoli kick lately.” Because he followed up with, “You also eat a lot of beans, right?” Yes, I am Hispanic. Let’s just make an effort to leave the stereotypes at the door. Even if we are celebrating Cinco de Mayo this week. Which, for the record, is not Mexican Independence Day. Please make a note of it.</p>
<p>I suppose “what are you eating” is a variation on “what is good out there right now?” People always want to know about good food, of course, and I am more than glad to share what I learn along the way. That is, of course, why we are here, right?</p>
<p>I do have to tell you, there is a lot of average-at-best food out there. I regularly tell people I eat a lot of bad food in search of good food. No complaints here; it is part of the gig. But as you know by now, we don’t bag on the bad. Never have. Instead, we highlight the good. So I thought I’d pause for a minute from the storytelling to share a few things I’ve been eating and liking lately. If you haven’t tried them, well then it is high time.</p>
<p><a href="https://www.facebook.com/GreenFirePizza/?ref=nf"><strong>Green Fire Pizza</strong></a></p>
<p>236 Drayton St., <a href="https://www.facebook.com/GreenFirePizza/?ref=nf" target="_blank">facebook.com/greenfirepizza</a></p>
<p>This is Savannah’s newest downtown pizza spot on Drayton Street at Perry. Green Fire bills itself as an organic pizza joint. It is a good-looking location with only outdoor seating. It will look a lot better once the Perry Lane Hotel is completed right next door.</p>
<p>I’ve had the pies a couple of times now and the one thing that jumps out at me is the taste. The freshness is there. They serve beer and wine as well, which is a plus when you are hanging out with some pizza. Truthfully, I’m a city guy, always have been, so I love the bustle that comes with sitting along the Drayton Street Speedway eating pizza.</p>
<p>A lot of others are enjoying it as well. Definitely worth a visit. There is no website, only a Facebook page for now.</p>
<p><strong>Tuna Tartare at <a href="http://www.thewylddockbar.com/" target="_blank">The Wyld Dock Bar</a></strong></p>
<p>2740 Livingston Ave., <a href="http://www.thewylddockbar.com/" target="_blank">thewylddockbar.com</a></p>
<p>There are a lot of dishes to enjoy at The Wyld Dock Bar. I have no trouble saying it is one of my favorites to sit outside and enjoy.</p>
<p>I recently had the tuna tartare and absolutely loved it. I have had it before and liked it every time. The last time I had it was probably the best it had been. Chef/owner Tony Seichrist changes up the preparation time and again, which keeps it interesting, but one thing you can always count on is freshness.</p>
<p>Seichrist opened The Wyld with the idea to get as much fresh seafood as he could. He’s going out in his boat every morning pulling crab traps. If he can get the licensing in order, he might just spend his morning fishing and his afternoon and evening serving his catch. Lucky you.</p>
<p><strong>Doughnuts at <a href="https://www.facebook.com/ASQUADBAKESHOP/">A Squad Bake Shop</a></strong></p>
<p>Friday and Saturday only at Smith Brothers Butcher Shop, PERC Coffee or The Collins Quarter, <a href="https://www.facebook.com/ASQUADBAKESHOP/" target="_blank">facebook.com/asquadbakeshop</a></p>
<p>These doughnuts are becoming somewhat legendary in Savannah. We featured Natasha Gaskill on our show a couple of weeks ago. You can watch the episode at <a href="http://eatitandlikeit.com/episodes/#axzz4fwPQwNLA" target="_blank">eatitandlikeit.com.</a></p>
<p>She’s supplying desserts for a couple of different restaurants in town, which are fantastic, but the doughnuts are a special weekend treat. So special are they, that only a handful of places in Savannah carry them on Friday and Saturday mornings. Usually, they are the same flavors both days. Whether it be her standard glazed doughnut, maple bars, the strawberry pie doughnut or cinnamon sugar twists, these things are worth fighting over. So much so, I popped in to <a href="https://perccoffee.com/" target="_blank">PERC Coffee </a>a couple of Saturdays ago just before 10 a.m. Natasha was just leaving the shop after her delivery. More than half of the doughnuts she delivered were gone. I think employees are snapping them up as well. Or at the very least setting aside what they want to eat and like.</p>
<p>Seriously though, you can find them only Friday and Saturday mornings at <a href="http://www.smithbrothersbutchershop.com/" target="_blank">Smith Brothers Butcher </a><a href="http://www.smithbrothersbutchershop.com/" target="_blank">Shop</a>, PERC Coffee or <a href="http://www.thecollinsquarter.com/" target="_blank">The Collins </a><a href="http://www.thecollinsquarter.com/" target="_blank">Quarter</a>. Once again — it’s worth repeating — she does not have a storefront of her own yet. She will soon. For now, it’s those spots we just mentioned or you miss out, which is a tragedy. Believe me.</p>
<p>See you on TV,</p>
<p>Jesse</p>
<p> </p>
</div></div></div><div class="field field-name-field-authors field-type-taxonomy-term-reference field-label-above"><div class="field-label">By:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/authors/jesse-blanco">Jesse Blanco</a></div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/news">News</a></div></div></div><div id="flexslider-10" class="flexslider">
<ul class="slides"><li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2159117_web1_do_050417_eatit3.jpg?itok=HRfyMkno" width="800" height="600" alt="" title="&lt;p&gt;Strawberry pie doughnuts from A Squad Bake Shop. &lt;/p&gt;" /><div class="flex-caption">Strawberry pie doughnuts from A Squad Bake Shop. </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2159117_web1_do_050417_eatit2.jpg?itok=Jd-YbI_Q" width="800" height="600" alt="" title="&lt;p&gt;Pepperoni pizza from Green Fire Pizza. &lt;/p&gt;" /><div class="flex-caption">Pepperoni pizza from Green Fire Pizza. </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2159117_web1_do_050417_eatit1.jpg?itok=20FIpVOa" width="800" height="600" alt="" title="&lt;p&gt;Tuna tartare at The Wyld Dock Bar. &lt;/p&gt;" /><div class="flex-caption">Tuna tartare at The Wyld Dock Bar. </div></li>
<li><img class="img-responsive" src="http://dining.savannahnow.com/sites/dining.savannahnow.com/files/styles/flexslider_enhanced/public/field/photos/2159117_web1_do_050417_eatit4.jpg?itok=XuGmAxb9" width="800" height="600" alt="" title="&lt;p&gt;Glazed doughnuts from A Squad Bake Shop. &lt;/p&gt;" /><div class="flex-caption">Glazed doughnuts from A Squad Bake Shop. </div></li>
</ul></div>
<div class="field field-name-field-breakout-box field-type-text-long field-label-above"><div class="field-label">Breakout Box:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>QUICK BITES</strong></p>
<p><strong>Speaking of Cinco de Mayo, </strong>I’d like to invite you all to stop by and enjoy a celebratory beverage with us at <a href="http://jalapenosinc.com/?page_id=14" target="_blank">Jalapenos Mexican Grill’s</a> Whitemarsh Island location. We’ll be there beginning at 4:30 p.m. May 5 and into the evening. Can’t make it? We are going to broadcast some of it via Facebook live. Should be interesting, so c’mon down and say hello.</p>
<p><strong>Early bird tickets are now on sale</strong> for the <a href="http://www.savannahfoodandwinefest.com/" target="_blank">Savannah Food &amp; Wine Festival</a> in 2017. The dates are Nov. 6-12. The good or bad news, depending on how you look at it, is that the popularity of the week-long celebration of food in town means fewer early bird tickets will be available than have been in the past. Some pretty good discounts are available. Find them all at <a href="http://www.savannahfoodandwinefest.com/" target="_blank">savannahfoodandwinefest.com.</a></p>
<p><strong>We’ve got a special edition</strong> of “Eat It and Like It” coming up Sunday morning. We’ve been trying all of the food trucks in the area. There are a lot of choices — some better than others. We’ll share the inside scoop at 7:30 a.m. May 7 on WSAV-TV. Set your DVR now.</p>
<p><strong>Of course, you can always</strong> stay in the loop by following us on Facebook, Twitter or Instagram @eatitandlikeit.</p>
</div></div></div>Thu, 04 May 2017 17:23:00 +0000Chris White7968 at http://dining.savannahnow.com